Total Time
10mins
Prep 10 mins
Cook 0 mins

A very interesting change from regular pesto, yes?

Ingredients Nutrition

Directions

  1. Place broccoli in container of blender.
  2. Add basil, garlic, pine nuts, salt, pepper, and oil.
  3. Process until smooth.
  4. Transfer to a bowl and stir in cheese.
  5. To serve, toss into warm buttered pasta.
  6. Can be refrigerated in a tightly covered jar for a week.
  7. May be frozen, but then it is best not to stir in cheese until after defrosting.

Reviews

(5)
Most Helpful

This was a great new take on pesto and we served it on brown rice. I used almonds instead of pine nuts. It made a generous amount so I can put the remainder into the freezer.

katew January 22, 2012

Nice change from regular pesto! Made as is but used less olive oil. Added some lemon juice to replace olive oil. Thanks Sharon!

Redsie August 02, 2007

A great way to use all the broccoli in my garden. I followed the recipe exactly except I added a T of lemon juice to give it some more zing. I served on lightly toasted baguettes with fresh chopped tomatoes for a refreshing brushetta.

Kate in Ontario August 23, 2002

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